Main Ingredients:
4 - 1" thick 12 oz. rib-eyes
Coffee Rub:
1/4 cup each finely ground espresso and chili powder
2 Tbsp. paprika
2 Tbsp. brown sugar
1 Tbsp. dry mustard
1 Tbsp. kosher salt
1 Tbsp. black pepper
1 Tbsp. coriander
1 Tbsp. oregano
Caramelized Shallot Butter:
1 - 4 oz. stick softened unsalted butter
2 oz. of caramelized shallots (instructions below)
1 tsp. kosher salt
1 tsp. Worcestershire sauce
1/2 tsp. black pepper
Procedures:
Mix together all the ingredients for the coffee rub. Set aside till needed.
Prepare the Caramelized Shallot butter:
To caramelize shallots, take approx. 5 oz. raw diced shallots; sauté in 2 Tbsp. butter and 1/4 tsp. kosher salt for approximately 20 minutes until they are soft and brown.
Using a spatula, mix together all the ingredients for the caramelized shallot butter. Cover and refrigerate.
Season the rib-eyes with salt and pepper and coat rib-eyes with 1 Tbsp. of coffee rub on each side.
Grill rib-eyes to desired doneness (note: the rub will get very dark on the steak).
Plate the rib-eyes and place a heaping Tbsp. of caramelized shallot butter on each steak.
Garnish with fresh chopped parsley. Serve with your favorite side like baked potato and/or grilled vegetables.
Serves 4
Monday, June 11, 2012
Mixed Rice Pilaf
Ingredients:
1 cup chopped onion
2 tsp minced garlic
1/3 cup minced red bell pepper
1/2 cup minced celery
1/2 cup dry sherry or white wine
2 cups long-grain brown rice
1/2 cup wild rice
1/2 cup basmati rice
4 cups defatted chicken stock
1/2 tsp dried thyme
1/4 tsp dried sage
1 Tbs low-sodium soy or tamari sauce
Procedures:
In a heavy pot over medium-high heat, saute onion, garlic, red bell pepper, and celery in sherry until vegetables are soft (5 to 10 minutes).
Add brown, wild, and basmati rices. Cook, stirring, for 3 minutes. Add stock, thyme, and sage, and bring to a boil. Lower heat to medium and cook, uncovered, for 15 minutes.
Lower heat to low, cover pot, and let pilaf steam until rice is tender (about 25 minutes). Stir in soy sauce.
Servings: 6
1 cup chopped onion
2 tsp minced garlic
1/3 cup minced red bell pepper
1/2 cup minced celery
1/2 cup dry sherry or white wine
2 cups long-grain brown rice
1/2 cup wild rice
1/2 cup basmati rice
4 cups defatted chicken stock
1/2 tsp dried thyme
1/4 tsp dried sage
1 Tbs low-sodium soy or tamari sauce
Procedures:
In a heavy pot over medium-high heat, saute onion, garlic, red bell pepper, and celery in sherry until vegetables are soft (5 to 10 minutes).
Add brown, wild, and basmati rices. Cook, stirring, for 3 minutes. Add stock, thyme, and sage, and bring to a boil. Lower heat to medium and cook, uncovered, for 15 minutes.
Lower heat to low, cover pot, and let pilaf steam until rice is tender (about 25 minutes). Stir in soy sauce.
Servings: 6
Basix Cafe Salmon Burgers
Ingredients:
1 1/2 pounds boned and skinned salmon, cut into 1-inch cubes
1 tablespoon drained capers, chopped
2/3 cup panko (Japanese) bread crumbs
1 tablespoon lemon juice
1/2 teaspoon pepper
1/2 teaspoon salt
1 egg, beaten
1 tablespoon butter, more as needed
4 brioche buns, toasted (hamburger buns)
tartar sauce
Prepared coleslaw
Procedures:
In the bowl of a food processor, pulse the salmon cubes several times until coarsely ground (there will still be flakes of salmon). Remove the ground salmon to a large bowl, and stir in the capers, bread crumbs, lemon juice, pepper, salt and egg until the mixture is uniform and fully combined. Divide the mixture into 4 patties.
In a large sauté pan, melt the butter over medium-high heat. Add the burgers (do not crowd, they can be cooked in batches) and sauté, adjusting the heat as needed, until the burgers are golden on the outside and cooked throughout, 2 to 2 1/2 minutes per side.
Prepare the burgers: Brush the insides of each toasted bun with tartar sauce, and spoon a little coleslaw on the base of the bun. Place a burger on the slaw, then the bun top. Serve immediately.
Serves 4
1 1/2 pounds boned and skinned salmon, cut into 1-inch cubes
1 tablespoon drained capers, chopped
2/3 cup panko (Japanese) bread crumbs
1 tablespoon lemon juice
1/2 teaspoon pepper
1/2 teaspoon salt
1 egg, beaten
1 tablespoon butter, more as needed
4 brioche buns, toasted (hamburger buns)
tartar sauce
Prepared coleslaw
Procedures:
In the bowl of a food processor, pulse the salmon cubes several times until coarsely ground (there will still be flakes of salmon). Remove the ground salmon to a large bowl, and stir in the capers, bread crumbs, lemon juice, pepper, salt and egg until the mixture is uniform and fully combined. Divide the mixture into 4 patties.
In a large sauté pan, melt the butter over medium-high heat. Add the burgers (do not crowd, they can be cooked in batches) and sauté, adjusting the heat as needed, until the burgers are golden on the outside and cooked throughout, 2 to 2 1/2 minutes per side.
Prepare the burgers: Brush the insides of each toasted bun with tartar sauce, and spoon a little coleslaw on the base of the bun. Place a burger on the slaw, then the bun top. Serve immediately.
Serves 4
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